Moros y cristianos
Moros y cristianos, from above
VegVeganCuba

Moros y cristianos

Black beans and rice cooked together with sofrito, cumin and oregano. One pot, endless comfort.

75 minTime
11 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Moors and Christians1 chapter · 1 min read

Make it your way

Grandma's wayCuban congrí style rice and beans.
The original
353kcalsame
11 gproteinsame
7 gfibresame
75minutessame

Moros y cristianos.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Black beans, dry1 cup dry, soaked
Rice1½ cups
Onion1, chopped
Capsicum (green capsicum, green bell pepper)1, chopped
Garlic4 cloves
Cumin powder (ground cumin)½ tsp
Dried oregano½ tsp
Bay leaf (indian bay leaf)1
Cooking oil (vegetable oil)2 tbsp
Vinegar1 tsp
Waterbean broth
Saltto taste

Method

4 steps
  1. 1Pressure cook soaked beans for 4 whistles until just tender. Let pressure release naturally and keep the dark broth.
  2. 2Fry onion, capsicum and garlic in oil, then cumin and oregano.
  3. 3Add rice and stir 1 minute, then beans, broth, bay, vinegar and salt.
  4. 4Cover and cook on low for 20 minutes, then rest 10 minutes.
Serve it like this

Serve in a big bowl alongside roast pork or ropa vieja, with fried plantains and avocado salad.

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Make it a meal

What goes with Moros y cristianos: a bread or rice, a side, something to drink and something sweet.

With a main Ropa vieja120 min
With a main Lechón asado270 min
On the side Maduros15 min
On the side Yuca con mojo40 min
To drink Virgin strawberry daiquiri6 min
Something sweet Pastelitos de guayaba40 min
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